Kidney bean risotto
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Ingredients
3
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Preparation
Preparation20 min
Cook time25 min
- Heat oil in a large pan. Add onion, garlic and ginger cook for 2 minutes. Add celery, mushroom, rice and stir for 2 minutes till grains are coated with oil.
- Add stock cube, 200 ml water, salt and bring to boil, stirring occasionally. Reduce the heat, cover and simmer for 30 minutes, until rice is cooked and liquid is absorbed.
- Add kidney beans, red chili?s. Season with salt and pepper, stir well. Serve them in bowl and garnish with grated cheese and minced parsley.
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